When going gluten-free, as with going vegan, there’s a period of mourning.
No more pizza, no more bread, no more cake. No more, no more, no more.
Waita second.
There’s gluten-free pizza? Bread? Cake?!
Yes, yes, & yes.
There are plenty of gluten-free options for all your old faves, & it get’s better. Most natural, unprocessed foods are gluten-free.
Fruits (berries!), vegetables (cauliflower, how I love you), seeds (my favorite being quinoa, because it cooks like a grain), tubers (love the sweet taters & potatoes), beans (soy, yes I’m not scared of you, in fact, I’m a fan of your milk & don’t get me started on tempeh).
Realizing that making positive dietary changes is not inhibiting you, but rather is allowing you to feel better & explore all the wondrous variety out there, makes all the difference when going gluten-free (&/or vegan).
Not only that, you realize that there are foods that you’ve been eating all along that you can continue to enjoy, but perhaps in a new way.
For example.
Raise your hand if you hate raw broccoli.
{I am raising both hands.}
Good, I knew you did. I always hated raw broccoli too, but then discovered that if it’s chopped into bite sized pieces & thrown into a mix of the right flavors & textures, I actually like it.
Here’s a quick 10 minute raw broccoli salad that does just that, & eats like a meal.
You know how I adore quick meals, & this salad fits the bill.
Again, I can’t overemphasize the fact that I’m a raw broccoli hater, unless it’s in this salad, or some variation of it. (I also will eat it if I have the right dip.) The combination of sweetness from the craisins & vinaigrette & the savory from the sunflower seeds or cheese give the raw broccoli exactly what it was looking for.
Daiya cheese is some of the best non-dairy cheese on the market. It’s no-soy, vegan, & melts beautifully. It adds flavor, texture, & some fat, making calorie-dilute salads a bit more substantial & interesting. If you’re not into non-dairy cheeses, then substitute with raw sunflower seeds, which also adds to the flavor & makes it more calorie-dense.
For a quick & easy gluten-free lunch, try this salad (2 servings is less than 400 calories) & add some fresh fruit for dessert.
When I made this salad, I added a side of Mary’s Gone Crackers crackers (one of my fave oil-free, gluten-free crackers) & I had cherries for dessert (living in Washington this time of year has it’s perks!).
Gluten free & vegan salad, one of my quick & easy go-to lunches. Light, yet filling!
Ingredients
- 4 c. raw broccoli, chopped in small florets
- 1 c. raw spinach leaves, washed & torn
- 1/4 c. craisins
- 1/4 c. chopped sweet onion
- 1/4 c. Daiya yellow cheese OR 2 TBS. raw sunflower seeds
- 3 TBS. balsalmic vinegar
- 1 TSP. maple syrup/agave OR 1 packet stevia
Instructions
- I often buy pre-washed broccoli florets in bulk so making this salad is that much easier to throw together. If you don't have pre-washed broccoli florets, wash your brocolli. Cut off the heads & save the stalks for another recipe. Chop into bite sized pieces (you don't want it too big, but be careful to not cut too small either).
- Wisk vinegar & sweetener. Feel free to make a bit more vinaigrette to add to the salad, although I think that this amount is about right.
- Combine broccoli, spinach, craisins, onion, cheese/sunflower seeds.
- Pour 2 TBS. vinaigrette over salad & toss gently (use your hands!). Do a taste test, you can always add additional vinaigrette as needed.
- This is one of those salads that tastes best fresh, so eat immediately.
Nutrition info based on using sunflower seeds, not Daiya cheese, although 1/4 c. Daiya cheese is similar in caloric value to 2 TBS. of sunflower seeds.
Per serving: 8 g protein, 69 g carbs, 7 g fiber, 40 mg sodium.
♥♥♥
What is your favorite naturally gluten-free food?
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